Grilled American Lamb Meatballs with Baby Potatoes and Brushed with an Herb Gremolata-style Dressing
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Recipe Provided By
"Foodness Gracious"Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Servings
12
Ingredients
- 1-1/2 pounds ground American Lamb
- 1 cup Panko bread crumbs
- 1/4 cup diced onion
- 2 large cloves garlic, minced
- 2 teaspoons parsley
- 2 teaspoons cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 pound small baby potatoes
Herb Gremolata
- 6 tablespoons olive oil
- 2 tablespoons chopped oregano
- 1 tablespoon chopped basil
- 1 tablespoon chopped rosemary
- 1 tablespoon white wine vinegar
- 1/2 tablespoon chopped thyme
- 1 pinch sea salt
- 1 pinch cracked black pepper
Directions
In a bowl, add lamb, bread crumbs, onion, garlic, parsley, cumin, salt and pepper; combine well using your hands. Roll into 24 small meatballs and set on a baking tray.
In a pot of boiling water, cook potatoes until almost ready. They will finish cooking on the grill. Drain the potatoes and set aside.
For the Herb Gremolata: In another bowl, combine oil, oregano, basil, rosemary, vinegar, thyme, salt and pepper; stir well.
Place one potato on a skewer followed by a meatball; repeat until the skewer is full. Once all skewers have been completed, use a pastry brush to paint the meatball skewers well with some of the herb mixture. Place the skewers onto the grill; cook over high heat for about 6 minutes before turning them over and repeating on the other side. Make sure to baste with more herb mixture as they grill.
Once the skewers are fully cooked, place on a serving platter.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
